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Biochemical Properties of Lactoferrins from Korean Native Cow and Bovine Colostrum  

Yang Hee-Jin (Department of Food Biotechnology, Sungkyunkwan University)
Son Dong-Hwa (Korea Food Research Institute)
Ha Woel-Kyu (Food Research & Development Lab., Pasteur Milk Co., Ltd.)
Lee Soo-Won (Department of Food Biotechnology, Sungkyunkwan University)
Publication Information
Food Science of Animal Resources / v.25, no.1, 2005 , pp. 98-102 More about this Journal
Abstract
The purpose of this study was to demonstrate biochemical properties of lactoferrin (Lf) obtained from the colostrum of Korea native cow. The molecular weight of the purified Korean native cow's Lf (K-Lf) was 81kDa, the isoelectric point was 9, and the content of iron was 0.56 mg/g, which is indicated that iron saturation of the lactoferrin was 40.6%. Amino acid composition and a-helix content were different K-Lf from bovine Lf (B-Lf). Immunological cross reactivity was observed between K-Lf and B-Lf but not between K-Lf and human Lf (H-Lf) by immunodiffusion test and Western blot analysis. Out results indicate that structure of K-Lf is different from that of B-Lf although K-Lf and B-Lf were immunologically cross-reactive.
Keywords
lactoferrin; colostrum; Korean native cow; biochemical property;
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